JAMIE’S OOZY COURGETTE

RISOTTO WITH MOZZARELLA & with

FRESH BASIL Cooking made easy by HelloFresh.co.uk

This is the coming together of three beautiful ingredients – mozzarella, basil and
courgette – to make an oozy, cheesy, scrumptious risotto. White wine gives any risotto 40 mins veggie
a beautiful depth of flavour, but don’t worry if you haven’t got any, swap in the same
amount of extra stock instead – it will still taste fantastic. This recipe includes two of your
5-a-day, so it’s comfort food that still delivers on the veggies – you’ve got to love it!

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 Serves 2 Please note: ingredients in colour are not provided in your HelloFresh box
• 1 small onion • ½20agbunch of fresh basil
• 1 small clove of garlic • 150 g arborio rice cheese
Hard italian
• 1 stick of celery • optional: 50 ml white wine
• 1 knob of unsalted butter • ½ a fresh red chilli
• olive oil • 1 x 125 g ball of mozzarella
• 1 small courgette (150g) •
• 1 vegetable stock pot
Nutrition per serving:
CALORIES FAT SAT FAT PROTEIN CARBS SUGAR
538.8 Kcal 20.5 g 11.4 g 22.3 g 65.9 g 5g
Allergens: milk, sulphites, celery
1. Peel the onion and garlic, trim the
celery and finely chop all three. Place
a medium saucepan over a medium-
low heat.
2. Place the butter in the hot pan with
the onion, garlic and celery, a splash
of oil, and a splash of water. Reduce
the heat to low and cook for around
5 minutes, or until softened, stirring
occasionally.
3. Trim the courgette, slice lengthways
into quarters, then chop into small
½ cm chunks and put to one side.
4. Fill a medium saucepan with 400 ml
water. Add the stock cube and bring
to the boil over a high heat, stirring to
dissolve, then turn the heat down to
low.
5. Pick and reserve the basil leaves, then
add the stalks to the pan of stock.
6. Once the vegetables are very soft but
not browned, add the rice to the pan.
7. Stir and fry the rice for 1 minute until
translucent, then add the wine (if
using) and keep stirring until it has
been absorbed by the rice.
8. Turn the heat up to medium, then add
a ladleful of hot stock, avoiding the
basil stalks – these are there to add
flavour, but not to be eaten!
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HelloFresh are proud
to support the Jamie
Oliver Food Foundation,
registered UK charity
no 1094536
SALT FIBRE
0.6 g 2.3 g
9. Stir constantly and continue
adding stock, a ladle at a time,
waiting for the rice to soak it all up
before adding the next ladleful.
Continue until you’ve used two-thirds
Recipe © Jamie Oliver. Image © JOEL, photography: James Lyndsay.
of the stock.
10. Finely chop the basil leaves and the
chilli (deseed the chilli if you prefer a
milder heat).
11. Stir the chopped courgette into the
stock, and keep adding it (courgette
and all) until the rice is cooked and
the risotto has a nice oozy consistency
– if you run out of stock, use boiling
water.
12. Take the pan of risotto off the heat.
Tear the mozzarella into small
pieces and stir into the pan with
half the basil.
13. Stir through half the grated Italian
hard cheese, then season to taste
with a good pinch of sea salt and
black pepper. Cover with a lid and
allow to sit for two minutes.
14. Divide the risotto between two plates,
scatter over the remaining Italian
hard cheese, basil and the chilli, then
tuck in!
For more inspiration visit jamieoliver.com
& HelloFresh.co.uk
10.02.2016 15:24:03